Method

Saute the spring onions and garlic in the extra virgin olive oil without browning. Add the veal mince and fry off until cooked but not coloured.

Add the Shao Xing wine and Oyster and Soy sauces, bringing the mixture to a rapid simmer. Stir in the Corn flour mixture. Bring this back to a simmer and take off heat immediately, season to taste.

Place the mixture into the oyster shells. Top with the chopped chives first as this gives you the full flavour of the chives without them burning under the grill.

Cover each shell with Bechamel Sauce. Place under the grill, depending on your grill the temperature should be on medium to high. Remove when brown.

If you make the shells ahead of time, allow the mixture to cool. Bring back to temperature in an oven set at 200 deg C for approximately 10 minutes before placing under the grill to brown.

To make the bechamel sauce:

Make a Roux in a small saucepan and allow this to cool. In another saucepan bring the milk, onion, clove and bay leaf to the boil and allow to infuse for 5 minutes.

Place the saucepan with the Roux on a moderate heat and strain in the milk about 50ml at a time. Stir with a wooden spoon to make a silky smooth sauce.

Allow the sauce to simmer on a low heat for about 10 minutes, stirring frequently to prevent burning. Strain the sauce into a clean container and cover to prevent a skin forming.

Chef's Tip

If you find the shells will not sit evenly on the grilling tray or plate, make a bed of salt for them to sit on.

Thank you oyster master Jerry Fraser.

After eating oysters, I have always admired the beauty of theleftover shells and thought they deserve to perform on centre plate once again. This is my meaty second course that creates a lot of chatter at the table. Store the shells in the freezer till they are needed.